As the San Francisco examiner said of a prior vintage:
"Made from 40-year-old sauvignon blanc vines, this Sancerre captures the essence of the grape with floral, mineral and ground coffee bean aromas and grapefruit, white peach flavors. A small percentage was aged in older oak but the fruit from this vineyard is powerful enough to absorb it, giving the wine a bit of texture and body. With bright acidity and fruit, this is a great wine to have with a fish dish cooked with fava beans as well as one where the favas are the main event."
I also like what the outstanding British importer/merchant Hayne, Hanson & Clark says of this. (Anthony Hanson wrote the first modern and authoritative book on Burgundy.):
Our first shipment from Etienne Daulny was the 1983 vintage and we have not missed a year since, such is the domaine`s consistency. Etienne owns 16 hectares of vines split between the limestone-chalk soils of Verdigny and the deeper, clay-limestone of Chaudenay. The two combine to give a broad, creamily-textured, rich-yet-vivacious Sancerre style. Pale lemon-green, this has pure, tightly-woven flavours of ripe citrus fruits. Palate is rounded and intense, the finish being long and fine.
They actually chose it over Daulny’s flagship Clos de Chaudenay. (And tasting this 2020, they might be right!)
We agree, by the way: every single Daulny Sancerre we’ve had has been both archetypal and superb. But in this 5/5 vintage of 2020, it’s just, as the French would say, a bit plus. (That is, extra good!)